Zig Zag Restaurant
Set in a colonial manor house in central Arequipa, Zig Zag grills Andean meats over volcanic stone. A benchmark address for novoandean cuisine, steps from the Plaza de Armas.
Located in a colonial manor within Arequipa's historic center, Zig Zag ranks among the city's most respected addresses for novoandean cuisine. Belgian chef Roger Van Damme established its foundation—a kitchen that marries llama and alpaca with high-altitude fish and European technique. The two-story dining room, with its wrought-iron framework attributed to Gustave Eiffel, is reason enough to step inside.
Quick Facts
- Cuisine type: novoandean, grilled Andean meats
- Reservation: advised, especially during peak tourist season
- Suggested duration: plan 1.5 to 2 hours for a full meal
- Access: historic center of Arequipa, minutes on foot from the Plaza de Armas
What You'll Find
The menu centers on grilled Andean meats—llama, alpaca, beef—cooked over volcanic stones heated to high temperature. Appetizers play with local ingredients: quinoa, chuño, regional cheeses. The wine list features Peruvian and Argentine labels. The house pisco sour is carefully crafted.
History and Context
The restaurant opened in the 1990s, riding the wave of novoandean cuisine that returned pre-Hispanic ingredients to the center of Peruvian gastronomy. The building is constructed from sillar—the white volcanic stone characteristic of Arequipa—and dates to the colonial period. The interior metal framework is locally attributed to Eiffel workshops, though this attribution remains oral tradition without official documentation.
High Points of Your Visit
Volcanic Stone at Table
Some dishes arrive on obsidian or volcanic stone heated to very high temperature. Cooking finishes before you. It's the house's visual and gustatory signature.
Interior Architecture
The spiral metal framework connecting the two stories is the dining room's focal point. Even without appetite, the space merits a visit for its blend of white sillar and dark metal.
Andean Meats
Llama and alpaca remain rare in travel restaurants. Here they receive careful treatment: marinades in Andean herbs, precise cooking. A concrete chance to move beyond standard chicken and beef.
Photography Tips
Natural light enters through high windows during the day—lunch offers better conditions than dinner for photographing the architecture. Dishes on volcanic stone are photogenic on arrival, before steam disperses. Skip flash in the dining room; it diminishes ambiance and bothers other guests.
Location and Access
Zig Zag sits in Arequipa's historic center, steps from the Plaza de Armas. The entire district is walkable. The Santa Catalina Monastery is under ten minutes on foot. The center is accessible by taxi from outlying neighborhoods or the airport.
Nearby
- Santa Catalina Monastery — a city within a city, founded in 1579, worth visiting before or after your meal.
- Plaza de Armas, Arequipa — one of Perú's finest colonial squares, moments away.
- Museum of Andean Sanctuaries — houses the mummy Juanita, discovered on Ampato volcano.
- Yanahuara Viewpoint — clear views of Misti volcano from this quiet residential district.
Frequently asked questions
Reservation is strongly advised, especially during peak season (June–August) and weekends. The dining room is popular with foreign travelers and Arequipeños alike.
A Peruvian culinary movement born in the 1980s–1990s that rehabilitates pre-Hispanic ingredients—quinoa, kiwicha, chuño, Andean meats—using modern techniques.
No. These meats are lean, similar in texture to beef, and well tolerated. They're less fatty than standard beef and have no strong flavor when properly prepared.
Yes, it's a natural pairing. The monastery is best visited in morning or early afternoon; Zig Zag serves lunch and dinner. Both are under ten minutes on foot from each other.
The menu focuses on meats and grilled dishes. Appetizers and sides featuring quinoa, Andean vegetables, and local cheeses exist, but strict vegetarians will find options limited.
A unique culinary experience
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